La Carbonara dal 1906

Not to be confused with the touristy “La Carbonara” on Campo dei Fiori, this hundred-year-old trattoria on a quiet street in Monti is a cozy and hip place to feast on homey, unfussy cucina Romana. Among the selection of classic primi, don’t miss the homemade pasta fresca, like strozzapreti with artichoke, guanciale, and pecorino. For your second course, venture into the world of the Roman quinto quarto (slaughterhouse leftovers) and try the tripe (Saturday only, as Roman custom dictates) or coda alla vaccinara (oxtail stew). In the dining room, proprietor Andrea Rossi welcomes everyone like old friends, while back in the kitchen, mamma Terry busily tends to her hot stoves and ovens with love and aplomb. Roman musicians and actors frequent La Carbonara, but the scene couldn’t be more informal: tables are packed close together and customers are encouraged to scribble notes on the walls after the meal. (It’s a good sign that most of the graffiti is in Roman dialect.)

La Carbonara dal 1906

Not to be confused with the touristy “La Carbonara” on Campo dei Fiori, this hundred-year-old trattoria on a quiet street in Monti is a cozy and hip place to feast on homey, unfussy cucina Romana. Among the selection of classic primi, don’t miss the homemade pasta fresca, like strozzapreti with artichoke, guanciale, and pecorino. For your second course, venture into the world of the Roman quinto quarto (slaughterhouse leftovers) and try the tripe (Saturday only, as Roman custom dictates) or coda alla vaccinara (oxtail stew). In the dining room, proprietor Andrea Rossi welcomes everyone like old friends, while back in the kitchen, mamma Terry busily tends to her hot stoves and ovens with love and aplomb. Roman musicians and actors frequent La Carbonara, but the scene couldn’t be more informal: tables are packed close together and customers are encouraged to scribble notes on the walls after the meal. (It’s a good sign that most of the graffiti is in Roman dialect.)